Not a whole lot has been going on around here lately, since the boys’ birthdays are over and our trip to Colorado is over (still need to finish off and develop a roll of film I took with me!). My sister has been busy though, because she got married this past Sunday! It’s also almost October, which starts off my favorite time of year! September can’t really be considered fall, especially out here, because it’s so darn hot still. But October is really fall to me, even if SoCal insists on being hot, and also, my birthday is in October so it gets an instant win in my book. November is great because of Thanksgiving but also that’s when Luke and I got married. :) And December? Christmas, naturally.
Anyhow, now I’m rambling and really I just wanted to show you pretty pictures of yummy food.
Meatballs:1/2 pound ground beef (or you can half and half with beef/pork)1/3 cup Parmesan cheese2 T. breadcrumbs (Italian flavored, or plain & add Italian seasoning)1 minced garlic clove1 eggSalt and pepperMix the ingredients together in a bowl, roll into mini meatballs, about 1/2″ wide.Soup:Boil 6 cups of good chicken broth (if you can, make your own. If not, buy the good stuff.), add the meatballs and cook until they are fully cooked, about 8 minutes. Add 1 pound of tortellini, cook through, about 6 minutes more. Keep at a rolling bowl. Beat an egg in a bowl; you’re only going to use about half the beaten up egg. Pour in a slow stream into the boiling soup while you whisk it rapidly with a fork.Put a handful of torn spinach in each soup bowl. Pour the soup over the spinach and sprinkle with freshly grated Parmesan. Enjoy!